Thursday, August 25, 2005

Let's Get Frying Shrimps & Chorizo and Salami & Eggs

The latest IMBB #18 is hosted by Linda of At Our Table and I'm pumped. Actually it was hard to choose just one thing since I love using my fry pan for breakfast, lunch and dinner. I'm saving the grilled cheese sandwich though for another event on Monday hosted by Slashfood so as they say down south "Y'all come back, ya' hear".

Sundays, if you follow my posts you know that my honey makes great French toast. Other times though I whip up some salami and eggs. Just heat up some oil in a pan, fry salami slices (today I used smoked chorizo), beat the eggs, and add to the hot pan once the salami starts to crisp at the edges. Cook until it's set to your liking (I lift the edges and tip the pan so uncooked eggs move to the bottom to speed things up). Voila!! A couple of slices of juicy red tomatoes. Of course you could add some chopped cilantro to garnish the eggs and chopped basil for the tomatoes.

In the Pan

On the Plate

A favorite dinner in our house is Spicy Creole Shrimp & Chorizo SausagesIt tastes wonderful - a fabulous mix of spices with the sweetness of jumbo shrimps. What could be better? And it hardly takes any time to whip up, which is an added bonus if you've been running around all day but still want a WOW dinner that doesn't take forever.

2. In the meantime, grill chorizo sausages for about 4 minutes per side and then cut into 1” rounds. (For this event, just fry them instead)

3. Melt butter in olive oil in a large skillet over medium heat. Add Worcestershire sauce, and lemon juice; stir for 1 minute and add shrimp and cooked chorizo. Sauté until the shrimp is opaque in center but pink on the outside (3 – 4 minutes).

4. Transfer to large bowl. Pour pan juices over the shrimp and chorizo and serve over savory couscous or steamed rice.

Tips & VariationsAnother option is to serve it over short pasta like penne or farfalle.

It also looks beautiful over sautéed garlicky spinach – and tastes great too!!

I'm so excited that you're writing a book. Or actually, you must be done writing if it's coming out at the end of the year. I'd love to talk with you about that process, as I'm writing one about living gluten-free (of course).

Just wanted you to know that I put up a new post, which is a little paen to my favorite food bloggers. And naturally, you're on there, along with your sweet potato gratin!